Lobster and Corn Chowder

FOR THE BROTH: Freeze the lobsters for 10 to 15 minutes to sedate them (do not overfreeze). Kill the lobsters, then remove the claws (with arms) and tails. Slice the bodies in half and discard the innards and gills.

Heat the oil in a large Dutch oven over medium-high heat until just smoking. Add the cleaned lobster bodies and cook until bright red and lightly browned, 3 to 5 minutes. Stir in the onion, carrot, celery, and tomatoes and cook until the vegetables are softened, 5 to 7 minutes. Stir in the wine and cook until nearly evaporated, about 1 minute.

Stir in the water and bay leaf and bring to a boil. Add the lobster claws and tails, reduce to a gentle simmer, and cook for 4 minutes. Remove the claws and tails from the pot and let cool slightly. Remove the lobster meat from the shells, cut into ½-inch pieces, and refrigerate until needed.

Meanwhile, continue to simmer the lobster broth until it is rich and flavorful, about 45 minutes. Strain the broth through a fine-mesh strainer, pressing on the solids to release as much liquid as possible.

FOR THE CHOWDER: Cook the bacon in a large Dutch oven over medium heat until rendered and crisp, 5 to 7 minutes. Stir in the onion and celery and cook until the vegetables are softened, 5 to 7 minutes. Stir in the thyme and cook until fragrant, about 30 seconds. Stir in the flour and cook for 1 minute.

Gradually whisk in the strained lobster broth, scraping up any browned bits and smoothing out any lumps. Stir in the potato and corn cob pulp and bring to a boil. Reduce to a gentle simmer and cook until the potato is nearly tender, 15 to 20 minutes.

Stir in the corn kernels and continue to simmer until tender, 5 to 7 minutes. Stir in the cream and bring to a brief simmer. Off the heat, remove the bay leaf, stir in the parsley and sherry, and season with and pepper to taste. Stir in the lobster meat, cover, and let stand until warmed through, about 1 minute. Serve.